1 (10 oz.) can frozen condensed cream of shrimp soup
3/4 c. boiling water
1 1/3 c. (precooked type) rice
1 (8 oz.) pkg. frozen shrimp (shelled, cleaned and deveined)
1/2 c. diced celery
1/2 c. diced green pepper
1 1/2 tsp. curry powder
1 tbsp. lemon juice
1/2 tsp. salt
Pepper
1/2 c. diced, pitted ripe olives

Place soup in 10 inch skillet; pour boiling water over it. Stir in rice, shrimp, celery, green pepper, curry powder, lemon juice, salt and a dash of pepper. Cover and cook at 185 degrees or simmer for 15 minutes. Just before serving add ripe olives and sprinkle with toasted slivered almonds. Serves 6.